These mini key lime cheesecakes are smooth, creamy, and perfectly balanced between sweet and tangy. Baked in individual portions, they are light yet indulgent, making them ideal for gatherings, celebrations, or a refreshing dessert after any meal.
Why You’ll Love This Recipe
These cheesecakes are easy to prepare and don’t require any special equipment beyond a muffin tin. The citrus flavor adds a refreshing twist to classic cheesecake, while the small size makes portion control simple. They also chill beautifully, which means they can be made ahead of time with excellent results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cheesecake Filling
400 g cream cheese, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
½ cup key lime juice (or regular lime or lemon juice)
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
Topping (optional)
Whipped cream
Fresh lime slices or extra lime zest
Directions
Preheat the oven to 340°F (170°C). Line a 12-cup muffin tin with paper liners.
In a bowl, combine the digestive biscuit crumbs, melted butter, and sugar. Mix until evenly moistened.
Divide the mixture evenly among the muffin cups and press firmly into the base to form a compact crust.
In a separate bowl, beat the cream cheese until smooth. Add the sugar and mix until fully incorporated.
Add the eggs one at a time, mixing just until blended.
Pour in the key lime juice, add the lime zest and vanilla, and mix gently until smooth.
Spoon the filling evenly over the prepared crusts.
Bake for 18 to 22 minutes, until the centers are just set and slightly jiggly.
Remove from the oven and allow to cool at room temperature.
Refrigerate for at least 3 hours before serving. Garnish with whipped cream and lime if desired.
Servings and timing
Servings: 12 mini cheesecakes
Prep time: 20 minutes
Baking time: 18–22 minutes
Chilling time: 3 hours
Total time: approximately 3 hours and 40 minutes
Variations
You can substitute the key lime juice with lemon juice for a brighter citrus flavor. For extra richness, swirl a small spoon of lime curd into the filling before baking. The crust can also be made with graham crackers or vanilla biscuits for a slightly different taste.
Storage/Reheating
Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. They are best enjoyed chilled and do not require reheating. For longer storage, they can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
FAQs
Can I make these cheesecakes ahead of time?
Yes, these mini cheesecakes are perfect for making a day in advance and chilling until ready to serve.
Can I use bottled lime juice instead of fresh?
Fresh juice provides the best flavor, but bottled lime juice can be used if needed.
How do I know when the cheesecakes are done baking?
The edges should be set while the centers remain slightly jiggly when gently shaken.
Can I make this recipe without paper liners?
Paper liners are recommended for easy removal, but you can grease the muffin tin well if necessary.
What can I use instead of digestive biscuits?
Graham crackers or plain sweet biscuits work well as substitutes.
Can I freeze mini key lime cheesecakes?
Yes, they freeze well. Wrap them tightly and thaw in the refrigerator before serving.
Why did my cheesecakes crack?
Overmixing or overbaking can cause cracks. Mixing gently and removing them while slightly jiggly helps prevent this.
Can I make this recipe as a full-size cheesecake?
Yes, but baking time will need to be adjusted, and a springform pan is recommended.
Is it necessary to use room temperature cream cheese?
Yes, room temperature cream cheese ensures a smooth, lump-free filling.
Can I skip the topping?
Absolutely. The cheesecakes are flavorful on their own, but toppings add a decorative touch.
Conclusion
Mini key lime cheesecakes are a delightful combination of creamy texture and refreshing citrus flavor. Simple to prepare and easy to serve, they are a reliable dessert option that feels elegant while remaining approachable and satisfying.
These mini key lime cheesecakes are creamy, tangy, and perfectly portioned. Baked in muffin tins, they offer a refreshing citrus twist on classic cheesecake, ideal for parties, holidays, or anytime treats.
Ingredients
Base:
1½ cups digestive biscuit crumbs
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
Cheesecake Filling:
400 g cream cheese, at room temperature
¾ cup granulated sugar
2 large eggs, at room temperature
½ cup key lime juice (or regular lime or lemon juice)
1 tablespoon finely grated lime zest
1 teaspoon vanilla extract
Topping (optional):
Whipped cream
Fresh lime slices or extra lime zest
Instructions
Preheat the oven to 340°F (170°C). Line a 12-cup muffin tin with paper liners.
In a bowl, mix digestive biscuit crumbs, melted butter, and sugar until evenly moistened.
Divide the crumb mixture among the muffin cups and press firmly into the base.
In another bowl, beat cream cheese until smooth. Add sugar and mix until combined.
Add eggs one at a time, mixing just until incorporated.
Mix in key lime juice, lime zest, and vanilla extract until smooth.
Spoon the filling evenly over the prepared crusts.
Bake for 18–22 minutes, until the centers are set but slightly jiggly.
Cool to room temperature, then refrigerate for at least 3 hours.
Top with whipped cream and lime garnish if desired before serving.
Notes
Use paper liners for easy removal and neat presentation.
Don’t overmix the batter to avoid cracks in the cheesecake.
Chill thoroughly for best texture and flavor.
Substitute graham crackers or vanilla biscuits if preferred.
